HAZELNUT WHIPPED CREAM
You'll go nutty for this hazelnut whipped cream! The topping is a subtle yet welcome change of pace from standard whipped cream. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 2 cups.
Number Of Ingredients 4
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add confectioners' sugar, liqueur and vanilla; beat until soft peaks form. Store in the refrigerator.
Nutrition Facts : Calories 61 calories, Fat 5g fat (3g saturated fat), Cholesterol 17mg cholesterol, Sodium 4mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
ROASTED RED-PEPPER AND HAZELNUT DIP
Provided by Shelley Wiseman
Time 10m
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Purée all ingredients, except oil, with 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until almost smooth, then add oil in a slow stream with motor running.
WHIPPED HAZELNUT DIP
Serve this with fall crudites, such as cauliflower, Romanesco broccoli, fennel, and endive.
Provided by Martha Stewart
Categories Appetizers
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Soak bread in water for 5 minutes, then remove and squeeze out excess.
- Transfer to a food processor with hazelnuts and pulse until finely chopped. Add garlic, lemon juice, oil, and 6 tablespoons water and pulse until smooth. Season with salt and pepper and garnish with hazelnuts.
Nutrition Facts : Calories 187 g, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, Sodium 166 g
ASPARAGUS & PROSCIUTTO BUNDLES WITH GOAT'S CHEESE & HAZELNUT DIP
Pack up these asparagus, ham and dried tomato parcels with a creamy dip for a posh picnic, or serve as a starter
Provided by Cassie Best
Categories Buffet, Lunch, Side dish, Starter
Time 25m
Yield Makes 6
Number Of Ingredients 9
Steps:
- Heat a griddle pan. Drizzle the asparagus with a little oil, season and cook for 3-4 mins, rolling around the pan until just tender. Leave to cool.
- Lay a slice of prosciutto on your chopping board. Put 3 asparagus spears on top, with the tips poking out the end, then top with a few rocket leaves and 2 semi-dried tomatoes. Roll up the prosciutto tightly to enclose the filling and put in a sealable container for transporting. Continue until all the ingredients are used up.
- Mash the cream cheese and goat's cheese together in a bowl with a fork. Season and add enough milk to make a smooth consistency, into which you can dip the bundles. Transfer to a pot for travelling and sprinkle over the hazelnuts.
Nutrition Facts : Calories 210 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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